Preheat oven to 180ºC (160ºC fan-forced).

1. Place oats in a roasting pan and toast in the oven for 15 minutes, stirring occasionally.
2. In a large saucepan combine oats, ground almonds, rice flakes, milk, water, salt, 2 teaspoons cinnamon and half the banana over a medium heat, stirring constantly until the porridge boils and thickens. Remove from heat, cover and allow to stand for 5 minutes.
3. To serve porridge, divide evenly between 4 bowls and sprinkle the top with remaining banana, slivered almonds and cinnamon. To finish, place a dollop of yoghurt on top and drizzle with honey.

For the labne, combine yoghurt and salt together, mixing until well combined. Line a sieve with two pieces of clean chux and pour the yoghurt mixture into the centre. Bring the edges of the chux together and secure tightly with a rubber band, to enclose the yoghurt mixture. Place sieve over a bowl and refrigerate for 12 hours. For the pickled cucumber, place vinegar, sugar, zest and oregano together in a mixing bowl, stirring until sugar dissolves. Add cucumber and onion, stirring to combine and refrigerate for 15 minutes. To assemble salad, spread labne across the base of a large serving platter and sprinkle over 1 teaspoon sumac and freshly ground black pepper. In a large mixing bowl combine watermelon, beans, fennel, drained pickled cucumber and red onion, tossing gently to combine. Place mixture over the labne and sprinkle over the pomegranate seeds, mint, pistachios, remaining sumac, salt and pepper to taste.

1. Bring a large saucepan of water to the boil & blanch the beans & peas for 2 minutes, then refresh under cold water, to stop them cooking.
2. Remove the skins from the broad beans.
3. Place quinoa in a small saucepan & cover with 1/2 cup water.
4. Place over a medium-low heat & bring up to a simmer. Reduce heat to low, cover & cook for 15 minutes or until the water has been absorbed & the grains have opened & become translucent.
5. Remove from heat & allow to cool.
6. To make the dressing, place all the ingredients together in a screw top jar & shake until well combined.
7. To assemble the salad, place the blanched greens in a large mixing bowl with the cooked quinoa, feta, mint & almonds & toss together until well combined. Serve with lemon dressing.

Three ways with beans & peas:

1. For a light pea & mint soup, melt 20g butter over low heat, add 1 diced onion, cover & cook for 10 minutes. Add 1kg podded peas, 2 cups chicken stock & bring to the boil, cook for 10 minutes. Add 1/2 an iceberg lettuce, 400ml can evaporated milk, 1/4 cup mint leaves, salt & pepper. Puree with a stick blender until smooth.
2. To add extra avour to steamed beans, melt 50g butter in a frying pan, add 1 clove chopped garlic & cook for 2 minutes. Add the juice of 1/2 lemon, sea salt, freshly ground black pepper & then toss the cooked beans until well coated. To serve, sprinkle with toasted almonds.
3. Using a fork mix together 1 cup each of cooked peas & cook broad beans that have had their skins removed. Toast slices of sourdough, drizzle with olive oil & rub with garlic. Top with broad bean mixture, crumbled feta, torn mint leaves & season with salt & pepper.

1. Preheat oven to 190°C (170°C fan-forced).
2. Brush a 1 1/2 litre capacity ovenproof dish with 20g butter.
3. Place the sour cream, consommé, onion, garlic, thyme, nutmeg, salt & pepper together in a small saucepan over medium heat.
4. Bring to the boil, cook for 2 minutes & remove from the heat. Cover surface with plastic wrap & leave to stand for 15 minutes.
5. For the topping, place the breadcrumbs, remaining butter, parsley & parmesan together in a bowl & mix until well combined. Set aside.
6. Bring a large saucepan of water to the boil, blanch the root vegetable slices in batches for 2 minutes each & refresh in cold water. Make sure you keep each root vegetable separate.
7. Place a layer of the blanched root vegetables followed by a tablespoon full of the cream mixture. Repeat the process until all the root vegetable slices have been used.
8. Pour over remaining cream mixture & sprinkle with the breadcrumb topping.
9. Bake in preheated oven for 1 hour, or until the gratin is bubbling & golden.

Three ways with root vegetables:

1. For a hearty soup, cook 1 chopped onion, 1 red chilli, 1 teaspoon each of ground cumin & coriander with 1 tablespoon olive oil in a large saucepan until soft. Add 1kg peeled chopped mixed root vegetables (eg. sweet potato, carrots & parsnip), 1/3 cup dried red lentils & 1 1/4 litres vegetable stock. Bring to boil & cook for 30 minutes or until vegetables are tender & lentils are soft. Add a handful of coriander leaves, puree with a stick blender until smooth & season with salt & pepper.
2. For roast veggies, toss 2kg peeled & chopped mixed root vegetables (eg. parsnips, carrots, beetroot, sweet potato & celeriac) with 1/3 cup mixed herbs (lemon thyme, rosemary, sage), 4 cloves garlic, salt & pepper, until well coated. Divide between 2 baking trays and roast at 200°C for 45 minutes or until tender & golden.
3. For a mash with a difference steam or boil 1kg of mixed root vegetables (eg. potato, celeriac, parsnips & swede) until tender. Drain well, then mash until smooth. Add 40g butter, 1/4 cup milk & season well with salt & pepper, stirring until well combined.